When Scottish malts met Indian cuisine

"It was a lovely summer evening to experience the well thought out and exclusively crafted five-course contemporary Indian menu paired with different expressions of Glenmorangie single malts over a formal tasting session at the scenic poolside ambience of Singh Sahib at Eros Hotel", says Poonam Thapa. Read on as she talks about her experience at the Glenmorangie tasting session at Eros Hotel:

Pairing the single malts were a delectable mix of delicacies, in just the right portions, to suit the taste of vegetarians and non vegetarians alike. Here, I write about the non vegetarian menu, but a friend who chose vegetarian menu was all praise for the commendable fare Singh Sahib had put out for the elegant evening.

The sommelier for the evening, Rohan Jelkie, Brand Ambassdor Moet Hennessy India, took us through this interesting tasting session explaining in depth the history of how single malts are made, why different types of casks are used and how the water, that is used, add to the attributes and palate of each spirit. It made for a unique journey that was both informative and enjoyable.

Chef Suprabhat Roy Sommelier Rohan Jelkie

The four variants of Glenmorangie were beautifully laid out in front of each guest to be tried after the sommelier enlightened us on its individual characteristics and flavours. Before the spirits were to be touched we were served a fascinating delicate pink drink which turned out to be shikanjvi granitas.

Glenmorangie Original, pale and lemony gold in colour, led the taste. It came along with delicious Amuse Bouche, a non vegetarian plate consisting of well done Atlantic sea scallops with Bengal mustard rubs. Giving it company was the Granny Smith apple, sweet beet and apricot, which was also my favourite as the tender bites of the scallop went astonishingly well with the sweet sour taste and distinctively enhanced the flowery, fruity flavour of the spirit.

Following it was the Glenmorangie Nectar d’Or which had the aroma of lime and orange rind, sultanas and dates giving it a rich fruity flavor laced with tantalizing spices of coconut and nutmeg. It was paired with succulent pan roasted seabass that was infused in lime and coconut milk broth. This was accompanied by fork mashed masala potato and chilli pineapple chutney. The sea bass packed in a delicate balance of taste and elegance which had the authority to thrill the tastebuds, yet not overwhelm it completely.

The next course that was paired with the Glenmorangie, Lasanta, was the Tandoori loin of New Zealand lamb with medjool date, almond ‘warqi’ red rice, caramelized Madras onions and coriander pesto served with an assortment of Indian breads. It came with an aroma of warm spices with smooth chocolate covered raisins, honeycomb and toffee. Deliciously sweet Sherry flavoured sultanas, orange segments, walnuts and butterscotch combined to create an experience of complex warm spices.

The Quinta Ruban envelops the palette in a velvety flavour of mint and walnuts, laying the foundations for rose, Turkish delight and sweet Seville oranges. I felt guilty for not being able to do justice to both the desserts and the spirit as I was gastronomically filled by then. It would be more appreciable if the chocolate silk portion was a wee bit smaller to bring down my own levels of guilt? The final dish on the menu was the dessert of Chocolate Silk with mint and orange tortellini, burnt sugar crisp and paired with Glenmorangie Quinta Ruban. I just loved it when the tiny tortellinis burst into mouthfuls of flavour deliciously in just the right manner.

The chef, Suprabhath Roy, surely deserves a mention here for his endeavor in creating and delivering this exclusive and fantastic culinary treat. He did admit that it was a very difficult job but it was a job well done as each of the dish on the menu stood up to the challenge brilliantly!

The exclusive range of Glenmorangie single malts is available for dinner at the hotel for another three weeks so just go ahead and book a table for yourself.